Oh my silky decadence! This dark beauty of a tart has texture and taste to die for. While it’s gluten and dairy-free, it’s rich and moreish like any good chocolate dessert should be and totally feels like you’re (to quote my friend after her third slice) “tucking into something naughty”. It’s super easy to make, packed full of protein + antioxidants and looks a treat. Go on, indulge your senses…
Crust Ingredients
2½ cups almond meal/flour
2½ tablespoons of coconut sugar
A pinch of salt
5 tablespoons of coconut oil
1 large free-range egg white
Cacao Filling Ingredients
400ml can coconut milk
¾ cup coconut oil, melted
1 cup mashed (very ripe) banana
½ cup of cacao
4 Medjool dates
1 tablespoon of vanilla essence
2 tablespoons of cacao nibs
Method
Cacao Nibs – Cacao nibs are cacao beans that have been roasted, separated from their husks, and broken into smaller pieces. Nibs, on their own, taste vaguely similar to roasted coffee beans with a hint of chocolate. Crunchy cacao nibs are a rich source of antioxidants, vitamins, minerals and bliss nutrients (it is a type of chocolate after all!)
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